Orders shipping to California and select regions of Western Nevada and Arizona take approximately one day for delivery. Orders shipping to the rest of the continental U.S. ship via UPS ground and typically take up to 3 - 10 business days depending on location.

How can I check the status of my order?

If you registered an account at check out, you can log back in at any time and check the status of your order. If you checked out as a guest you must contact the office directlyhere. Additionally, the confirmation email sent to your email address contains a link to check the status of your order.

Where do you ship to?

Currently, we only ship to the continental U.S.

What is olive oil?

Olive oil is a fat. However it is a good fat unlike butter or lard, fat is good for lowering your cholesteral and many other health benefits. It comes from the pressing of the olive fruit. The only other oil from fruit is avocado oil which shares some of the health benefits but does not have the flavor benefits of olive oil.

How is olive oil made?

Olive oil is made by pressing the olive fruit until you have olive oil. The process today is very different than the past. Today the olives are harvested and put into the mill within 24 hours. This is mandatory to ensure the highest quality oil. In the mill the olives are rinsed and the leaves are removed. The olives, pits and all, are then chopped up in a device much like a large garbage disposal. The resulting mash is then put into a machine that mixes the mash for a couple of hours to create a smooth, consistency. This mixed up mash is then put into a centrifuge and spun at a very high speed. This high speed spinning separates the solids, the oil, and the water. The oil is then siphoned off and the water and solids are disposed of. The result is a fresh very green olive oil.

What does extra virgin mean?

Extra Virgin olive oil is the purest and highest quality of olive oil. This means the olives were picked and pressed within 24 hours and properly milled and pressed. Extra virgin olive oil has no defects nor has it been altered. In order to be certified by the California Olive Oil Council as extra virgin, olive oil must pass a chemical analysis as well as a taste test by a panel of certified tasters.

Yes. It is a myth to only use extra virgin olive oil just for drizzling or without heating the oil for cooking purposes. It is versatile in so many ways. Think outside the salad bowl. Check out our recipes for some new ideas.

What is the smoke point for extra virgin olive oil?

Depending on the quality of the oil the smoke point will differ. The higher the quality, or more specifically, the lower the free fatty acids, the higher the smoke point. An average high end olive oil will have a free fatty acid level of 0.20% and will have a smoke point of 375°.

How does olive oil compare to other oils?

Extra Virgin Olive oil has the best nutritional value and health benefits than any other oil. Olives are not chemically extracted such as: grapeseed oil or avocado oil. The proper techniques of milling and pressing provide the highest antioxidants or Polyphemus in olive oil.

What are Polyphenols?

Polyphenols are a group of chemical substances found in plants. High quality Extra Virgin Olive Oil has high amounts of Polyphenols. These Polyphenols are being attributed to the antioxidant characteristics of olive oil. These antioxidants have many health benefits, such as lowering your cholesterol and helping reduce the risk of cardiovascular disease.

What are the health benefits of extra virgin olive oil?

Extra Virgin Olive Oil is a good fat with many antioxidants. It is good for your heart and can prevent many cardiovascular diseases. Also, it can increase your metabolism and improve your immunity system. Extra Virgin olive oil transports vitamins A, D, E, and K throughout your body and protects all your organs.

Why does We Olive only support California olive oils?

California Olive Oils have regulation standards compared to European olive oils. At the moment foreign olive oil sold in the United States, have no guarantee of quality. Most olive oils in the stores today are not extra virgin and probably are not even 100% olive oil. Many of the 'imported extra virgin olive oils' that you see in the stores today is hazelnut oil mixed with some olive oil and most likely has been chemically processed with benzene or other chemicals. We Olive sells only the highest quality extra virgin olive oil. Beginning in 2009 all olive oils in We olive are certified by the California Olive Oil Council.

How does California olive oil compare to what's on the grocery shelf?

Most olive oil on the grocery shelf comes from the Mediterranean. It does not label the harvest date, the olives, or where specifically it came from. These olive oils have been tested by the COOC and have proven to have defects. These oils may have been altered by using improper techniques, mixing old and new harvests, using additives, or combining multiple oils that are not from olives such as: Soybean oil, canola oil, vegetable oils, or hazelnut oil.

Who is the C.O.O.C.?

The California Olive Oil Council was founded in 1992. The COOC is a non-profit trade and marketing association whose purpose is to promote the growing of olives and the production of olive oil in California.

What does it mean to be certified by the C.O.O.C.? How does a producer have their olive oil certified?

The certification seal is only on bottles of California olive oil that is of the utmost quality. Chemical testing and a sensory assessment are required to certify the oil as extra virgin. If the oil is defective and does not pass the testing as extra virgin it cannot be certified. The oil is not good enough for human consumption. The seal guarantees quality.

What is balsamic vinegar? How is it made? Why does it only come from Italy?

Balsamic vinegar is often called a wine vinegar. However it is really not a wine vinegar at all. It is made from white Trebbiano grapes that are never allowed to ferment. The juice is boiled down to a think syrup and then aged in barrels made from chestnut, cherry wood, ash, mulberry, and juniper. Some vinegars are aged for over 100 years. During the aging process the water slowly evaporates and the barrel infuses flavors into the vinegar. The longer the balsamic has been aged, the sweeter and thicker it becomes, and of course the more expensive it is. If you see a balsamic vinegar that says it has been aged 30 years, and it is $4.00 and as thin as water, it is most likely not aged balsamic, but rather a boiled and sweetened grape juice.